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Sweet Potato Curry

Sweet Potato Curry

  • Author: Amelia Chef
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Dive into a flavorful and comforting Sweet Potato Curry, a perfect blend of sweet and savory spices with creamy coconut milk. This hearty dish features tender sweet potatoes, chickpeas, and a medley of vegetables simmered in a rich curry sauce. Ideal for a cozy dinner or meal prep, this vegan curry is not only delicious but also packed with nutrients. Serve it over steamed rice or with warm naan for a satisfying meal that everyone will love. Keywords: sweet potato curry, vegan curry, coconut curry, plant-based dinner, easy curry recipe, healthy curry.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (14.5 ounces) coconut milk
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 cup baby spinach
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  • SautΓ© Aromatics:
    1. Heat the coconut oil in a large pot over medium heat.
    2. Add the diced onion and sautΓ© for about 5 minutes, until softened.
    3. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
  • Add Spices and Paste:
    1. Add the red curry paste, ground turmeric, ground cumin, and ground coriander to the pot. Stir well to coat the onions and release the flavors, cooking for about 2 minutes.
  • Cook the Vegetables:
    1. Add the diced sweet potatoes and red bell pepper to the pot, stirring to combine with the spices.
    2. Pour in the diced tomatoes, coconut milk, chickpeas, and vegetable broth.
    3. Stir in the soy sauce or tamari, salt, and black pepper.
  • Simmer:
    1. Bring the mixture to a boil, then reduce the heat to low.
    2. Cover and simmer for about 20-25 minutes, until the sweet potatoes are tender.
  • Finish the Curry:
    1. Stir in the baby spinach and cook for another 2-3 minutes until wilted.
    2. Adjust seasoning with more salt and pepper if needed.
  • Serve:
    1. Ladle the curry into bowls and garnish with fresh chopped cilantro.
    2. Serve with lime wedges on the side for an extra burst of flavor.

Notes

  • For extra protein, add tofu or tempeh.
  • Adjust the spice level by adding more or less red curry paste according to your preference.
  • This curry can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-inspired

Keywords: sweet potato curry, vegan curry, coconut curry, plant-based dinner, easy curry recipe, healthy curry, chickpea curry, vegetable curry

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Find it online: https://ameliachef.com/sweet-potato-curry/